Description
Delight in these delicious Marble Cookies that combine classic vanilla dough with rich chocolate dough, creating a beautiful marbled effect and a perfect balance of flavors. These gluten-free treats are soft, chewy, and studded with dark chocolate chips, making them ideal for any cookie lover.
Ingredients
Base Dough
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 cup light brown sugar (tightly packed)
- 2 eggs
- 3 ½ cups gluten free flour (or all purpose flour)
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla extract
Chocolate Dough
- 2 tbsp cocoa powder
Add-ins
- ⅔ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking pan with parchment paper to ensure cookies don’t stick.
- Mix Butter and Sugars: In a stand mixer bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar for 2 to 3 minutes until the mixture is smooth with no lumps of butter.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and stir to combine thoroughly.
- Combine Dry Ingredients: Add gluten free flour, baking soda, and sea salt to the wet ingredients, stirring until a thick dough forms.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips to distribute them evenly throughout the dough.
- Create Chocolate Dough: Transfer half of the cookie dough into another bowl and mix in the cocoa powder until the dough is uniformly chocolate.
- Assemble Cookies: Take a spoonful of the plain dough and a spoonful of the chocolate dough and roll them together by hand to form marbled balls. Place each ball onto the prepared baking pan. Repeat with remaining dough.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until they are just set in the middle and beginning to turn golden.
- Cool: Remove cookies from the oven, let them cool on the pan for 5 minutes, then transfer them carefully to a cooling rack to cool completely.
Notes
- Use room temperature butter to ensure smooth batter.
- For best results, do not overbake; cookies will continue to set as they cool.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute regular all-purpose flour if gluten-free flour is unavailable.
- Rolling the two doughs together gently helps create the distinct marble pattern.
